Looking Sharp: Chef-Approved Knives by Adam Simha
Take a look at Simha's knives currently used by Boston chefs.
Top local chefs have turned to Adam Simha for high-quality handcrafted knives since 2005, but until recently, the artisan also specialized in designing modern furniture. Now he’s making knives full time in his North Cambridge workshop, recently launching a small line (starting at $250) based on a custom number he designed for chef Liz Johnson, formerly of Coppa and Toro, who now works at the lauded Charleston, South Carolina, restaurant McGrady’s. Next up is a cheese-knife collection created in collaboration with Formaggio Kitchen. In addition to his latest lines, Simha also sells more-gently priced pieces (starting at $150), and takes custom orders. Here, Simha shares his thoughts on a few creations that chefs and bartenders are using to slice, dice, and fillet at local restaurants.
Designed for John Gertsen, bar manager at Drink, Fort Point
“This knife is specifically designed for ice. John Gertsen brought up the need for it as a replacement for the throwaway Asian cleavers he’d been using until they literally broke. I tried to get as much weight into this knife as possible so the staff at Drink could let the knife do the work.”
Chef’s Knife/Slicer Hybrid
Designed for Collin Davis, B Street, Newton
“I’ve done this pattern several times. It drops through food like a Japanese sashimi knife but is weighted more like a traditional European chef’s knife.”
Designed for Ana Sortun, Oleana, Cambridge
“Ana wanted something nice and light, with the balance right in the middle and a little bit of a rock. It’s not a style I would have made left to my own devices, but one I’m very glad I did.”
Designed for Michael Scelfo, Russell House Tavern, Harvard Square
“The nikiri is a symmetrical style of Japanese vegetable knife. It’s very delicate and cuts like a laser. I use one about 40 percent of the time.”
Designed for Nookie Postal, formerly of Fenway Park (and of the forthcoming Commonwealth, Kendall Square)
“It’s a particularly stout and rigid blade, which means even at the narrow tip it’s very strong. Nookie wanted to go with a lobster-buoy-style handle in Red Sox colors.”
Source URL: http://www.bostonmagazine.com/2012/12/knives-by-adam-simha/